Tuesday, November 17, 2009

Light Hawaiian Banana Bread

My mom has written on this recipe that she first made it in 1996 and that my sister likes it :-) Back then, that meant the recipe was a keeper (my sister was a little picky bird eater when she was young).

I happen to agree that this recipe is very tasty. Light, moist and yummy. Enjoy!

Cream together sugar, butter, and applesauce. Then, blend in the bananas, eggs and vanilla.

Sift together the flour, salt and baking soda. Fold into the banana bread mixture until just combined.

Then, pour into a grease 9x5 loaf pan (or two smaller ones).

Sprinkle the top with coarse sugar, if desired.

Bake at 350 for 55 minutes or until a toothpick comes out clean from the center.

Allow to cool for ~5 minutes in the bread pan, and then remove to cool on a wire wrack.

I don't know about you, but I love a crunchy top on my bread... to preserve this wonderful feature, my sister told me to simply wrap the bottom of your loaf in tinfoil, partially up to the top, but leave the top exposed to the air to maintain the crunch :) That's my kitchen tip for today!

Just what I needed for the two "dying" bananas on the counter:) I love that it has so little fat and that it still looks so nicely rise. I am curious why it is called Hawaiian--i thought it may have some exotic fruit like pineapple, but I am glad it does not since I do not have that on hand:) Glad you had a good time with your family! The pics make me jealous of those kinds of times, hehe... But we also aim to go home for Christmas so that will be soon!

My little brother was the picky eater in our house and my mom also made little notations on recipes that he would like! Enjoyed that memory!!! Also that looks so delicious!!! Thanks for sharing and have a great Foodie Friday! (Come see my Norwegian Fruit Bread recipe.)

Thanks got it! I can't wait till it's done. You havea wonderful gift thanks for sharing it with us.You inspire me to cook healthy meals for myfamily. Thank you soo much.ElaineI'm not a blogger but hope to blog some day.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.